Botany and Ormiston Times : Howick and Botany Times Wednesday November 26 2014

Contents

16 – Times Newspapers Christmas Supplement
www.times.co.nz
BRUS-43982014
NEWMARKET
27 Crowhurst Street
Ph: 09 523 4101
FREE PARKING
ALBANY
The Gateway, Corban Ave,
260 Oteha Valley Rd
Ph: 09 447 3983
FREE PARKING
WAIRAU PARK
8d Link Drive
(next to ASB Bank)
Ph: 09 443 3922
FREE PARKING
BOTANY
Inside Hunter Furniture in
the “Botany Town Centre”
behind Pak n Save,
Ph: 09 271 6387
We deliver, set up and take your old bed away. OPEN 7 DAYS.
TAKAPUNA
75 Barrys Point Road
Ph: 09 489 4472
FREE PARKING
(5 Days Only)
www.bobsbeds.co.nz
At Beds R Us Botany, Albany,Newmarket, Wairau Park,and Takapuna Specialist Bedding Stores
Queen Set WAS $2,519
Now $1,511
Chiropractic Elite
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Available in soft, medium
or firm feels.
Torquezone spring unit.
Features eco-friendly
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naturally superior
Latex Gold.
Uno Mattress
Single
K/Single
or spare room at an everyday price.
increased durability you can rely on.
$199
$229
Double
Queen
$259
$299
Queen Set WAS $2,519
naturally superior
Latex Gold.
Milford Frame
Queen Frame
Now $399
$699
With Uno
Mattress
Farmers Card Accepted
Queen Set WAS $4,149
Now $2,074
At Beds R Us Botany, Albany,Newmarket, Wairau Park,and Takapuna Specialist Bedding Store
Bob Flanagan
Dream Bed XMAS Special
Pillow top comfort and luxury
Double Now $799
Queen Now $899
50%
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Radiance Queen
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*Offer valid 01/12/2014 to 04/01/2015 or while stocks last. Q Card and GE Finance lending criteria, fees, terms & conditions apply.
knit fabric with convoluted
127097
128256
Rices Mall Howick
Baker’s Delight
Ph 537 4620
Paper Plus
Ph 534 8715
Howick Village Butchery
Ph 534 4010
Howick Sushi
Ph 535 3565
Pakuranga & Howick Realty
Ph 538 0090
Howick Salvation Army Store
Ph 537 4267
Avenrose Florist
Ph 534 8719
Miss Poppins
Ph 533 6158
Tim England Chartered Accountant
Ph 532 9971
Howick Men’s Hairdressers
Ph 535 8956
I Engrave
Ph 535 8535
Cinnamon Brown
Ph 534 7794
Book Assist
Ph 271 0692
The Beauty Room
Ph 534 8840
Michael’s Emporium
Ph 533 0442
Sweet Treats
Ph 533 6387
It’s season’s greeting to herbs – the
perfect accompaniment for many
festive and summer dishes.
While dried herbs are a great standby,
those with herbs in the garden will
want to use these wherever possible
for their lively flavours and added
nutrition.
When it comes to stuffing and
forcemeats, heed some “sage” advice.
This savoury herb is a must, perfectly
complementing chicken, turkey and
other meats too.
For balance and edge, add finely
chopped marjoram and perhaps a little
parsley.
Fresh tarragon and thyme will also
add piquancy to your stuffing.
If working from a recipe, remember
that one tablespoon of dried herbs
generally equates to about three
tablespoons of chopped fresh herbs.
Basil – often overlooked – is a
versatile herb which teams well with
vegetables, especially beans.
Families doing the traditional
Christmas Day dinner are sure to
have fresh beans on the menu – make
them extra special by tossing with
butter, ground black pepper and fresh,
chopped basil, just prior to serving.
When it comes to lamb and barbecued
meats, there’s nothing quite like
fragrant rosemary to bring nutrients,
antioxidants and an aromatic flavour
to the table.
If your supermarket has freeze-dried
rosemary, grab a sachet.
Unlike dried rosemary this is very
fine and all the flavour of rosemary is
neatly captured.
With a little olive use as a rub over the
outer skin of your lamb roast.
Also, pierce the skin of the lamb
leg and insert small pieces of fresh
rosemary and garlic into the slits –
mmm – guests will love it.
In addition, pop a few sprigs of fresh
rosemary in a vase, especially if dining
outside. The aroma will help keep flies
and insects at bay.
And every good lamb roast must
surely be accompanied by a home-
made mint sauce.
Mint is a popular herb among home
gardeners because it’s easy to grow.
But because it can overtake a garden,
it is best confined to a large container.
To make your own mint sauce,
combine three-quarters of a cup of
finely chopped mint leaves with two
teaspoons of caster sugar in a heat-
resistant bowl.
Add quarter of a cup of boiling water
and stir with a whisk until dissolved
then add half a cup of white wine
vinegar.
Add a little extra sugar if too sour for
personal taste and try doubling the
recipe if feeding a crowd.
Let stand until cool and to allow the
mint flavour to permeate the liquid –
at least 30 minutes. Serve in a small
jug and enjoy!
Yule go all herb-al
this Christmas time!